Sankalpa Menu

8/20/2019 Sankalpa Menu

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||Hare Krishna||

For the Pleasure of Guru And Gauranga

Sankalpa Kitchen Management

Overview of Management

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Menu

List of grossary And Subji

Kitchen Pharaphernelia

Things to take care

Total Manpower


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Paneer Makhanawala 2 XXX

Yield 20 L

Ghee/Oil 0.8 L

Rai 20 gm

Tej Patta 5 gm

Dalchini 3 gm

Starfl ! gm

"l#$e% 2 gm

&ada 'laichi( cr%hed ! gm

"h#ta 'laichi( cr%hed ! gm

)a$itri 5 gm

Green "hillie% *a%te 200 gmGinger( *a%te +50 gm

,ing 20 gm

,aldi !0 gm

-aj 200 gm

agaj +00 gm

-h% -h% 50 gm

-i%mi%#*ti#nal 200 gm

&lac1 Pe**er 5 gm

-a%hmiri irch %#a1 !0 gm

&ada 'laichi 5 gm

"h#ta 'laichi 5 gm

Dalchini 3 gm

T#mat# ++ 1g

Pla# ma%ala( '$ere%t 20 gm

Salt +80 gm

Sgar 200 gm

-a%##ri ethi( R#a%t cr%h 20 gm

Paneer diced t# + c4e% 8 1g

Garam a%ala( D, !0 gm"ream 2 1g

-ha$a( grated 0.3 1g

Dhania Patta( ch#**ed 0.5 L

&tter 0.2 1g

Masala Yield 300 2+0

Yield 600 !20.007heat #r 8 5.6

4e%an 2 + !


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1h% 1h% 0.95 0.525

til 0.95 0.525

til +.5 +.05

:j7ain 25 +9.5

hing 25 +9.5

Red chill +00 90.00

1a%ri methi 200 +!0

%alt 250 +95

Dahi 2 +.!

;arm 7ater a**r#


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Sugar 50 16.67

9i%ri id 7.5 2.50

!aram Maala M- 15 5.00

-a,ia :a%%a o&&ed (o&%io,al) 0.24 0.08

Maala Yield (a&&ro') 1500 500.00


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:dd t# the 4#iling *ree and il f#r an#ther +0 min%.

:dd t# a4#$e and 4ring t# a 4#il.

Pt #> ame and add

happati'Puri"ha**ati

Pri?%-g

1g

,eat #il/ghee. Pt the a1ha garam ma%ala. Then add the green chilli and ginger*a%te. "##1 ntil the 7ater i% alm#%t e$a*#rated. :dd hing and

haldi ( avoid if we want a light colored grav)* +@mmediatel add the *a%te 4el#7. "##1 ntil #il %e*arate. Then add T#mat# *ree.

"##1 ntil #il %tart% %rfacing. Then add the *la# ma%ala( -a%ri ethi( %alt and %gar. il f#r an#ther +0 min%.

Pt *aneer and 4#il f#r an#ther +# min%.=inall add the Garam ma%ala( cream and grated -ha$a. &ring t# a 4#il.

=inall add the Dhania Patta and &tter. Pt #> the ame.

S#a1 1aj( magaj( 1h% 1i%mi% f# 2A3 hr% and grind t# a Bne *a%te al#ng 7ith #theringredient%.

,O-. @f 7e 7ant reddi%h gra$ then %e kashmiri mirch and if 7e 7ant light ell#7i%h red gra$ then in%tead add green chillies+

-omato Pureeil/%team the t#mat# and *ree 7ith the #ther ingredient%.

Paneer %h#ld 4e %#ft and fre%h. :fter ctting %#a1 in h#t 7ater f#r +5 A20 min%.Drain the 7ater( then add t# the gra$.


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-g

-g

-g

gm

gm

gm

gm

gm

L

L

ml

ml

a Kachauri ;o.

;o.

;o.

g

ml

ml

gm

gm

g

gm

g

gm

gm

g

L

ml

g

L

gm

ml

gm

gm

gm

gm

gm

gm

gm

gm

ml

gm

gm


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gm

gm

gm

L

gm


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Kerala Style Dal

Yield 12

amiri Mir oa or 1 r 30Jeera oa or 1 r 18

a%er (a&&ro') 0.3

9oo,u% $il 360

/ai 24

edgi Mir roe, 24

9urr :a%%a 0.24

i,g 12

9abbage 1 m =uare 0.3

/r) Frui Yield

il1

Ra$a

Ghee

Sgar

"%tard P#7der

il1( 4#iled c##led

&adam( ch#**ed BnePi%ta

Date%( ch#**ed

Ghee

-aj hal$e%( fr in ghee

"herr -ar#nda( ch#**ed

-i%mi%( 7a%h %#a1

Canilla '%%ence

Lem#n Yell#7 "#l#r

@ce f#r chilling

&or

BACK


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Yield +30

&a%mati Rice 25.00

;ater 50.00

Oil +000.00

Salt 500.00

"#rn iled 25

Ghee 2.5

Rai %mall +50

)eera 250

,ing +25

&lac1 Pe**er Pdr 200

:dra1 grated +000

"a*%icm +5

&a4 "#rn 6

&r#7n Sgar +

)eera Pdr 25045 gm doug 15 gm %ui,g Dhania Pdr 300

60 gm doug 20 gm %ui,g Salt 800

75 gm doug 25 gm %ui,g Dhania Patta +0

;o% i, doug bu% i, maala

Mi' maida al% a,d a*+ai,. dd %e +arm gee#oil. Mi' ,iel %e,add %e +arm +a%er %o mae a o% doug.

?@A Soa %e raa i, +a%er or abou% a, our.@A Mi' gee#oil i, a%%a alo,g +i% al%.@A ee& aide oered +i% a +e%muli, lo%.@A Mae ball o %e doug o a&&ro&ria%e ize a,d %u +i%%ui,g mala Seal i% &ro&erl aoidi,g a, ra.@A ea% oil %o 140 deg 9. 9areull &u% %e aauriB i,. >ee& %elame lo+. llo+ %e >aauriB %o rie u&. Mai,%ai, %em& a% 150deg 9. r or abou% 20 mi,.

ea% oil &u% bea, roa% u,%il ragra,% a,d reddi. :u% i,g i, i%.


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Kerala

L

g

il T#gether. ntil dal i% alm#%t di%%#l$edgm

gm

L

gm

g

gm

g

;o

gmgm

L

ml

gm

gm

L

gm

g

&ustard20 L

20.00 L

0.E01g

200.00ml

!.001g

200.00gm/issolve custard in milk+

200.00ml

200.00gm+00.00gm

500.00gm

50.00 ml

200.00gm

+000.00 gm

250.00gm

20.00 ml

+.00gm

25.00 1g

0ice

Then add the%e item% al#ng 7ith the 4el#7*a%te. il f#r +5A20 min%. =inall add tad1a.

PAS-.a1e a %m##th ma%te #f it add m#re 7ater if

reFd.

-A/KA,eat #il *t chan1. Then add the ca44age

r#a%t ntil ca44age trn% tran%lcent. :dd t#the *re*ared dal

R#a%t ra$a in ghee. :dd t# 4#iling mil1.il ntil ra$a i% %#ft and >( thenadd the c%tradAmil1 mi


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+9 liter

3.26E23+ 1g

6.538!62 liter

+30.96E2 ml

65.38!62 gm

3.26E23+ liter

0.326E23 liter

+E.6+538 gm

32.6E23+ gm

+6.3!6+5 gm

26.+5385 gm

+30.96E2 ml

+.E6+538 1g

0.98!6+5 1g

0.+3096E 1g

32.6E23+ gm3E.23099 gm

+0!.6+5! gm

+.3096E2 liter


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11General) most of /evottes don2t take

Sunday Khichadi

Yield 20.00 L

g

oiled /ie 1.30 >g

Mu,g -al 0.40 >g

9ila Mu,g -al 0.30 >g

9a,a -al 0.20 >g

g

oili,g a%er(a&&ro') 13.00 L

aldi 25.00 gm

Sal% 260.00 gm

$il 0.40 L

/ai 25.00 gm

edgi Miri broe, 20.00 gm

!ree, 9illie li% i, 2 50.00 gm

9urr :a%%a 0.20 L

!i,ger 150.00 ml

i,g 20.00 gm

9illi :o+der 5.00 gm

Sambar Maala Dere% 30.00 gm


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uch dinner prasadam so according to the condition the prasadam 3uantit) s

T# 4e added in the %ame #rder

:dd at la%t.

BACK

S#a1 all the dal% H 2 hr%. il the dal% 7ith %alt and haldi at ntil themngdal i% alm#%t di%%#l$ed. ;hile dal i% getting c##1ed add the t#gh%a4ji?% li1e d##dhi and carr#t.Then add the rice. ;ith rice add the %#fter

%a4ji?% li1e al##/4aingan and 4h#*la..

,eat the #il and *t the chan1 in the %ame #rder. Then add %#me7ater and c##1 f#r a4#t +0 min%. :nd Bnall add t# the c##1ed

1hichadi.


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hould 4e decided


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PohaP#ha 9 -g

Yield jjain 35 L

Yield Reglar 3+.5 L

Gr#ndnt Oil +!00 ml

Gr#ndnt 0.!2 -g

Rai 8! gm

Green "hillie%( %lit in 2 280 gm

"rr Patta 350 ml

,ing !2 gm

Ginger( ch#**ed/grated 350 ml

,aldi 56 gm

Salt 350 gmjjain PO,:

Sgar 350 gmSalt 3+5 gm

Reglar PO,:Sgar 3+5 gm

Lem#n )ice 3+5 ml

OR -#1am 2+0 ml

Dhania Patta +.! L

:l(Peel( 4#il ct + c4e 9 1gahara%trian %tle

Salt 8! gm

:l(Peel( 4#il ct + c4e 5.6 1g

:lI matargreen *ea% +.! -g

%alt 8! gm"arr#t( + cm c4e% 2.+ -g

"a44age 2.8 -g

"a*%icm +.05 -g

Green Pea% +.05 -g

T#tal Ceg 9 -g

Salt f#r Ceg 8! gm

:dd at La%t.

;hile %ing thi% reci*e( c#*and delete/add $eg %ed. T#get the right %alt Fantit .,O-. if %ing green *ea%

then gr#ndnt ma 4ea$#ided.

5e can also use othervegeta4les like 4eans and

6ower+


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7emon Grass -ea Yield +00 +8 L

iling 7a +00 +8 L

Lem#n Gra 6 +.08 1g

Ginger Pa% 600 +08 gm

Sgar +! 2.52 1g

Lem#n )ic +.2 0.2+6 L

Mirchi Pakoda

&e%an +.5 1g

Salt a**#<

Dhania *atta a**#<

mirachi *#7der a**#<

jeera a**#<

:j7ain a**#<

1118f Mirachi spic) then salt can 4e put inside the mirachi and keep f

BACK

Pt lem#n gra%% and ginger *a%te and 4ring t# a 4#il.Simmer c#$ereed f#r 30 min%. Then add %gar. &ring t# a

4#il again. Strain it. :nd Bnall add lem#n jice


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r !9 mins


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JJ,are -ri%hna JJ

All Grossar) and Su4:i should 4e !9; more than re3uired+

Sr+,o ,ame of item Kg gms

+ aj7ain +00

2 4ada elaichi 20

3 4a%mati rice 5

! 4edgi mirch +00

5 4edgi mirch *#7der +00

6 4e%an 3

9 4lac1 *a*er +00

8 4#iled rice 2

E chana dal 500

+0 chil1a mng dal +

++ ch#ta elaichi 20

+2 ch#ta elaichi

+3 cl#$e% 50

+! c#c#nt 5*%

+5 c#c#nt #il 500

+6 c%tard *#7der 500

+9 dalchini 20

+8 dhania *#7der 250

+E garam ma%ala(D, +5020 ghee +

2+ gr#nd nt +

22 gd +

23 haldi 300

2! hing 300

25 ja$itri 20

26 jeera 250

29 jeera *#7der 250

28 1aj 300

2E 1a%miri mirch +5030 1a%miri mirch *#7der +50

3+ 1a%##ri methi 300

32 1h% 1h% 900

33 1i%mi% 200

3! 1#1am +00

35 maghaj 200

36 mng dal 800

39 *#hajjain 8 0

38 *la# ma%ala(e$ere%t +50

3E rai !00!0 ra$a +

!+ %alt !


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!2 %am4har ma%ala(e$ere%t +50

!3 %tarfl 20

!! %gar 8

!5 tej *atta 20

!6 til 800

!9 t##r dal 5

!8 S4ji a% *er reFired A A!E Dair item%

*attal thic1 !00

dr#n 200

*a*er gla%% 250

*ra%adam *ac1ing 4ig *la%%tic 4ag% +0


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BACK


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Kitchen Pharaphernelia

Sr.K# Kame Of @tem antit

+ achi%/Lighter 2

2 "l#the% 5

3 &ig Ce%%elPatelaM1alai 2

! &ig Ce%%elPatelaM:l 2

5 &ig -adai 2

6 Small 1adai%mall Ft fring +

9 medim Ce%%el*atelaM%teel +

8 Steel c#ntainer% 3

E "##1ing S*##n% 2

+0 =ring S*##n +

++ Shegdi 2

+2 "linder 2

+3 Pla%tic t# %*read #n ##r 7hile ctting 2

+! "tting 4a%e !

+5 -nife% !

+6 Piller% 2

+9 %mall $e%%el%f#r %#a1ing/1ee*ing *r*#%e 2

+8 i


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BACK


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for &ount


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BACk


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111Some things to take care

All items must 4e checked while loading in to the vehicle

al ingrediants must 4e in sorted manner e+g+ all dal>rice>etc and all masalas in sepa

while cooking the rice must 4e cooked in such a wa) that it should not 4e over cooke

Sweet must 4e preoare in well advance so that it will 4e properl) cooled in cooling d

there must 4e cooling s)stem to cool sweet as this is ?nal and important part of swe

8n case we are reaching the venue a da) 4efore of camp the dair) items must 4e kep


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BACK


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Man Power re3uired

!&ooks

"Su4 &ooks

#&ontinous @ounteer (Su4:i cutting and adhoc help*

$@ounteer for @essel 5ashing

:LL GLOR@'S TO GR :KD G:R:KG: NNN

:LL GLOR@'S TO SR@L: PR:&,P:D: NNN


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%an1al*a d#c

7ee1l *r#g d#c n#tice 4#ard

#ne time d#c

DYS d#c

" d#c di%c%%i#n (material(h#7 t# c#nd

f#ll#7 * d#c

%*rti d#c

BACK


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ct(h#7 mch time

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